EBOOK
About
2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book
Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about. Patrick Dawson is an award-winning beer writer, an avid homebrewer, a BJCP beer judge, and a general lover of all things beer. He is the author of The Beer Geek Handbook and Vintage Beer, and has written for DRAFT Magazine, Zymurgy, All About Beer Magazine, Craft Beer & Brewing, and multiple other publications.
Foreword
Introduction: The World of Vintage Beer
Chapter 1: The Aging Beer
Vintage Beer Rules
Chapter 2: Determining Vintage Potential
Malt - Hops - Yeast Esters and Phenols - Alcohol - Wood - Oxidation - Microbiota
Chapter 3: The Best Beer Styles for Your Cellar
English Barley Wines - American Barley Wines - Imperial Stouts - Belgian Quads - Flanders Red and Brown Ales - Gueuzes
Chapter 4: Tasting Classic Cellar Beers
Chapter 5: Dark and Cool: Selecting Your Cellar
Temperature - Light Exposure - Humidity - Cellar Configurations
Chapter 6: How to Manage Your Cellar
Paper Journal - Spreadsheet - Cellar Apps
Appendix: Outstanding Vintage-Beer Bars
Toronado - Bull & Bush Brewery - Falling Rock Taphouse - Ebenzer's Restaurant & Pub - Cafe Kulminator - Brick Store Pub - Brouwer's Cafe - Akkurat Restaurant & Bar - Monk's Cafe - Delilah's
References
Glossary
Index
EXPLORE A WHOLE NEW RANGE OF BEER FLAVORS
Aging isn't just for wine. Some of the world's finest beers – barley wines, stouts, sour beers, and other strong brews – develop and improve with age, showing richer flavor in two, five, even fifteen years. Closely examining what's happening in the bottle as beer ages, cellaring enthusiast Patrick Dawson provides everything you need to know to build a beer cellar you will savor for years to come.
"Vintage Beer teaches you everything you need to know about aged beers." -Cool Material.com
"Vintage Beer teaches you everything you need to know about aged beers." -Cool Material.com
Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about. Patrick Dawson is an award-winning beer writer, an avid homebrewer, a BJCP beer judge, and a general lover of all things beer. He is the author of The Beer Geek Handbook and Vintage Beer, and has written for DRAFT Magazine, Zymurgy, All About Beer Magazine, Craft Beer & Brewing, and multiple other publications.
Foreword
Introduction: The World of Vintage Beer
Chapter 1: The Aging Beer
Vintage Beer Rules
Chapter 2: Determining Vintage Potential
Malt - Hops - Yeast Esters and Phenols - Alcohol - Wood - Oxidation - Microbiota
Chapter 3: The Best Beer Styles for Your Cellar
English Barley Wines - American Barley Wines - Imperial Stouts - Belgian Quads - Flanders Red and Brown Ales - Gueuzes
Chapter 4: Tasting Classic Cellar Beers
Chapter 5: Dark and Cool: Selecting Your Cellar
Temperature - Light Exposure - Humidity - Cellar Configurations
Chapter 6: How to Manage Your Cellar
Paper Journal - Spreadsheet - Cellar Apps
Appendix: Outstanding Vintage-Beer Bars
Toronado - Bull & Bush Brewery - Falling Rock Taphouse - Ebenzer's Restaurant & Pub - Cafe Kulminator - Brick Store Pub - Brouwer's Cafe - Akkurat Restaurant & Bar - Monk's Cafe - Delilah's
References
Glossary
Index
EXPLORE A WHOLE NEW RANGE OF BEER FLAVORS
Aging isn't just for wine. Some of the world's finest beers – barley wines, stouts, sour beers, and other strong brews – develop and improve with age, showing richer flavor in two, five, even fifteen years. Closely examining what's happening in the bottle as beer ages, cellaring enthusiast Patrick Dawson provides everything you need to know to build a beer cellar you will savor for years to come.
"Vintage Beer teaches you everything you need to know about aged beers." -Cool Material.com
"Vintage Beer teaches you everything you need to know about aged beers." -Cool Material.com